The Menu
Seasonal. Sourced. Crafted.
Starters
Foie Gras Torchon
Brioche toast, Sichuan-pepper gel, pickled black walnut, aged sherry vinegar.
$28
Lobster Bisque
South Carolina blue crab cream, tarragon oil, grilled claw garnish. Tableside cream pour.
$22
Wagyu Beef Tartare
Hand-cut A5 Wagyu, capers, cornichon, dijon, quail egg, toasted sourdough soldiers.
$26
Oysters on the Half Shell
Six locally harvested Lowcountry oysters. Classic mignonette, horseradish, lemon.
$24
Roasted Bone Marrow
Grass-fed femur, parsley salad, pickled red onion, Maldon salt, grilled levain.
$21
Burrata & Heirloom Tomato
Fresh burrata, Charleston-grown heirlooms, aged balsamic, Ligurian basil oil, fleur de sel.
$18
Charcuterie Selection
House-cured duck prosciutto, country pate, truffle mortadella, three mustards, pickles.
$28
Seared Diver Scallops
Wild-caught Georges Bank scallops, cauliflower puree, Marcona almonds, brown butter.
$24
Mains & Steaks
45-Day Dry-Aged RibeyeSignature
Hand-selected Prime cut, aged in-house. Bone marrow butter, Maldon salt, roasted garlic confit.
$68
40-oz Tomahawk RibeyeFor 2
USDA Prime Angus, 28-day wet-aged. Carved tableside. Chimichurri, Bordelaise, smoked au poivre.
$145
New York Strip 14oz
USDA Prime, dry-aged 21 days. Truffle-infused jus, roasted shallot, pomme fondant.
$58
Filet Mignon 8oz
Center-cut Tenderloin, grass-fed, aged 28 days. Mushroom duxelles crust, red wine reduction.
$62
Whole Roasted Branzino
Gulf-caught, wood-oven roasted. Meyer lemon, capers, olives, extra-virgin olive oil.
$52
Pan-Seared Halibut
Wild Pacific Halibut, saffron beurre blanc, spring pea risotto, micro herbs.
$48
Crispy Duck Confit
Liberty Duck leg, 36-hour confit. Beluga lentils, roasted cherry gastrique, rooftop micro greens.
$46
Lamb Chops
Colorado rack, herb crust, Romesco, warm farro salad, Castelvetrano olives.
$58
Braised Short Rib
72-hour Angus short rib, root vegetable puree, truffle gremolata, brioche breadcrumbs.
$52
Vegetarian Tasting Plate
A composed selection of the kitchen's seasonal vegetable preparations. Changes nightly.
$42
Desserts
Warm Chocolate Fondant
Valrhona 72%, salted caramel core, toasted hazelnut praline, Madagascar vanilla ice cream.
$16
Tarte Tatin
Caramelized Fuji apple, house puff pastry, calvados creme fraiche. Baked to order.
$15
Cheese Course
Three artisan selections. Honeycomb, fig preserve, candied walnuts, artisan crackers.
$22
Creme Brulee
Classic Bourbon vanilla custard, caramelized turbinado crust, seasonal berry compote.
$14
Bourbon Pecan Tart
Brown butter pecan filling, Maker's Mark caramel, fleur de sel, Chantilly cream.
$15
Wines by the Glass
Champagne, NV
Billecart-Salmon Brut Reserve — Champagne, France
$28 / $130
Chardonnay 2022
Rombauer Vineyards — Carneros, CA
$22 / $95
Pinot Gris 2023
A to Z Wineworks — Willamette Valley, OR
$16 / $68
Pinot Noir 2021
Meiomi Vineyards — Sonoma County, CA
$20 / $85
Cabernet Sauvignon 2020
Jordan Winery — Alexander Valley, CA
$26 / $115
Malbec 2022
Achaval Ferrer — Mendoza, Argentina
$18 / $76
Menu items and prices subject to change based on seasonal availability. Please inform your server of any allergies or dietary requirements. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Join Us Tonight
Reserve your table tonight.
Dinner service begins at 5pm, Tuesday through Sunday.